CURRY IN A HURRY
"If you want to make this with fresh vegetables rather than frozen, then up the water (keeping the amount of stock concentrate the same) and indeed I would double it to 500ml. But if using frozen - which is how I make this 99% of the time, and why it is a great storecupboard standby - I find it easier to use a cappuccino cup, or similar, and measure out 1½ cups of each frozen green veg rather than weigh it. The chicken comes in packets, so that just keeps everything simple and straightforward. This is what to cook when you find out mid-afternoon that you've somehow acquired 6 people for dinner that evening...."
INGREDIENTS
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30 ml wok oil
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3 tablespoon(s) spring onion finely chopped
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3 tablespoon(s) green thai curry paste (or 4 tablespoons)
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1 kilograms chicken thigh fillets cut into strips about 4 x 2cm
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400 ml coconut milk
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500 ml chicken stock (concentrate or cube)
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15 ml fish stock (nam pla)
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185 grams frozen peas
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200 grams frozen soya beans
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150 grams frozen fine beans
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3 tablespoon(s) coriander chopped
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